Crispy Pan-Fried Potatoes and Onions (Bratkartoffeln) with Fresh Herbs and Garlic Yogurt Sauce
Few side dishes bring as much simple joy and flavor to the table as perfectly cooked pan-fried potatoes and onions. Often known as Bratkartoffeln in Germany or Gebakken Aardappelen in the Netherlands, this classic dish features potatoes that are beautifully crisp on the outside and wonderfully tender on the inside, infused with aromatic caramelized onions and fragrant green herbs. When paired with a creamy, zesty garlic yogurt sauce, it transforms into an utterly irresistible treat that elevates any meal.
Whether you’re serving them alongside succulent roasted vegetables, flaky baked fish, hearty pork chops, or a traditional Sunday roast, these skillet potatoes are an easy, versatile, and incredibly satisfying addition to your dinner spread. It’s a testament to how humble ingredients can create something truly spectacular.
Mastering the Perfect Pan-Fried Potatoes and Onions Recipe
Our region of Europe holds a deep affection for potatoes, making them a staple in many households. In countries like Germany and the Netherlands, potatoes are not just a food source but a culinary tradition, featuring in countless beloved side dishes. It’s common to enjoy them several times a week, prepared in a myriad of ways.
While boiling potatoes is a common method, pan-frying them offers a delightful textural contrast and depth of flavor that is simply unmatched. Beyond this classic recipe, I often experiment with other potato preparations to keep things interesting. Some of my favorites include Hasselback potatoes with their fan-like slices, crispy yet healthy French fries, and aromatic oven-baked potatoes infused with Italian herbs. Today, however, we’re focusing on creating the absolute best pan-fried potatoes – a dish that stands proudly among these beloved variations.
This particular recipe for pan-fried potatoes and onions, affectionately known as Gebakken Aardappelen in Dutch or German Bratkartoffeln, is incredibly similar in its delicious essence. It’s a simple, straightforward dish, beautifully flavored with fresh green herbs and my secret weapon: a creamy garlic yogurt sauce that adds a refreshing, tangy counterpoint to the rich, savory potatoes.
The secret to achieving their signature texture – soft on the inside, crispy on the outside – lies in using already cooked potatoes, often leftovers from the day before. This pre-cooking step allows the potatoes to firm up, preventing them from becoming mushy when fried and enabling them to develop that desirable crispy exterior. They also readily absorb all the wonderful flavors you introduce into the skillet, making this potato dish an absolute winner every time.
Essential Ingredients for Authentic German Bratkartoffeln
To recreate these delectable Fried Potatoes and Onions, you’ll need a handful of fresh and flavorful ingredients. You’ll find the precise measurements conveniently listed in the recipe card at the bottom of this article.
- Potatoes: The foundation of this dish! For the best results, opt for all-purpose or waxy potatoes. Excellent choices include Russet potatoes, red potatoes, Doré, King Edward, Yukon gold potatoes, and Maris Piper. These varieties hold their shape well and develop a lovely crispness. Avoid very starchy potatoes as they can become too soft.
- Fresh Green Herbs: These are crucial for adding vibrant flavor and a touch of freshness. Parsley, thyme, and chives are classic and highly recommended. However, feel free to experiment with other aromatic herbs like rosemary, oregano, or basil for a personalized twist. Fresh herbs truly make a difference, so don’t skip them!
- Onion: A finely chopped shallot or a sweet yellow onion will become beautifully translucent and caramelized, infusing the potatoes with a subtle sweetness and depth. Frying the onion gently first sets a flavorful base for the entire dish.
- Butter: Unsalted butter is preferred for pan-frying the potatoes, imparting a rich, full-bodied buttery taste that’s hard to beat. If you prefer, you can use vegetable oil, peanut oil, or olive oil. A popular alternative is a 50:50 mixture of butter and oil, which combines butter’s flavor with oil’s higher smoke point.
- Curry Powder: This blend of spices, typically including ginger, cardamom, coriander, cloves, turmeric, and cumin, adds a warm, aromatic, and slightly spicy kick. It’s a wonderful addition that really makes these German Bratkartoffeln stand out with a unique flavor profile.
- Yogurt: The essential base for our cooling and tangy garlic yogurt sauce. For the creamiest texture and best flavor, use full-fat whole milk yogurt or thick Greek yogurt. Its tanginess perfectly complements the savory potatoes.
- Garlic, Paprika Powder, Salt, and Pepper: These simple seasonings are all you need to perfectly flavor your garlic yogurt sauce, enhancing its depth and adding a touch of warmth.
Step-by-Step Guide to Making German Style Skillet Potatoes
Achieving perfectly crispy, flavorful skillet potatoes is simpler than you might think, especially when you follow these key steps. You’ll find a comprehensive, printable recipe with detailed instructions at the very end of this blog post.
- Prepare the Garlic Yogurt Sauce: Begin by combining all the sauce ingredients in a small bowl. Whisk them until thoroughly mixed. For the best flavor development, cover the bowl and refrigerate the sauce for at least an hour. This allows the garlic and paprika to meld beautifully with the yogurt, creating a more robust and harmonious taste.
- Cook and Prepare the Potatoes: If starting with raw potatoes, peel them and cook them in boiling salted water until they are just tender, about 20 minutes (start them in cold water to ensure even cooking). Alternatively, and for maximum convenience, use leftover cooked potatoes from the day before. Allow the cooked potatoes to cool completely to room temperature. Once cooled, cut them into your preferred shape – cubes, wedges, or slices all work beautifully. In a large, heavy-bottomed frying pan (a cast-iron skillet is ideal for even heat distribution and crisping), melt the butter over medium heat. Add the finely chopped shallot or onion and sauté for about 3 minutes until it becomes translucent and fragrant, not browned. This gentle cooking sweetens the onion and builds a flavorful base.
- Pan-Fry the Potatoes to Perfection: Increase the heat to medium-high. Add the prepared potato pieces to the skillet along with the curry powder, salt, and freshly ground black pepper. Spread the potatoes in an even layer. Resist the urge to stir constantly; allow them to develop a golden-brown crust on one side before flipping. Continue to cook, stirring occasionally (every 3-4 minutes), until the potatoes are beautifully crispy and golden on the outside, yet still soft and fluffy on the inside. This process usually takes about 10-15 minutes, depending on your pan and the potato size.
- Finish and Serve: Once the potatoes have reached their perfect crispness, remove the skillet from the heat. Sprinkle the fresh green herbs generously over the hot potatoes and gently toss to combine. The residual heat will warm the herbs, releasing their wonderful aromas. Serve the hot, crispy pan-fried potatoes and caramelized onions immediately with the chilled garlic yogurt sauce on the side. This combination creates a truly perfect side dish that is bursting with flavor and delightful textures.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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large frying pan (cast-iron preferred)
Ingredients
Garlic Yogurt Sauce
- 1 cup yogurt , whole milk or Greek Yogurt
- 2 cloves garlic, minced or pressed
- ⅛ teaspoon paprika , ground
- salt and pepper, to taste
Pan-Fried Potatoes with Onions
- 2.2 lbs potatoes , cooked and cooled (all-purpose or waxy)
- 1 tablespoon unsalted butter
- 1 shallot, chopped finely (or small yellow onion)
- 1 teaspoon curry powder
- salt and pepper , to taste
- 1 tablespoon fresh chives , chopped
- 1 tablespoon fresh thyme, leaves, chopped
- 1 tablespoon fresh parsley , chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Garlic Yogurt Sauce
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Combine the yogurt in a small bowl and squeeze the minced garlic into it.1 cup yogurt, 2 cloves garlic
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Stir in the paprika, salt, and pepper to taste. Mix well, then cover the bowl with plastic wrap.⅛ teaspoon paprika, salt and pepper
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Refrigerate the sauce for at least one hour to allow the flavors to meld.
Pan-Fried Potatoes with Onions
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If using raw potatoes, peel and boil them for about 20 minutes until tender. Drain well. For best results, use leftover cooked potatoes.2.2 lbs potatoes
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Ensure the cooked potatoes cool down completely to room temperature before frying. This is key for crispiness.
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Cut the cooled potatoes into even-sized cubes, wedges, or slices, depending on your preference.
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Melt the butter in a large, heavy-bottomed skillet (cast iron works best) over medium heat. Add the finely chopped shallots and sauté for 1-2 minutes until they are translucent and fragrant.1 tablespoon butter, 1 shallot
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Increase the heat to medium-high. Add the cut potato cubes to the hot skillet, along with the curry powder, and season generously with salt and pepper.1 teaspoon curry powder, salt and pepper
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Fry the potatoes, stirring occasionally, until they develop a beautiful golden-brown color and a crispy exterior, while remaining soft and tender on the inside. This typically takes 10-15 minutes.
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Remove the skillet from the heat. Sprinkle the chopped fresh chives, thyme, and parsley over the potatoes and toss gently to distribute evenly.1 tablespoon chives, 1 tablespoon dried thyme, 1 tablespoon parsley
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Serve the pan-fried potatoes immediately with the prepared garlic yogurt sauce. Enjoy!
Notes & Tips
For the crispiest pan-fried results, select all-purpose or waxy potato varieties. These types have a lower starch content, which helps them hold their shape and develop a firm, golden crust when fried. Excellent choices include Russet, red potatoes, Doré, King Edward, Yukon Gold, and Maris Piper. New potatoes can also be pan-fried with this recipe for a delightful alternative.
2. Enhancing Flavor with Green Herbs
Fresh herbs are key to the vibrant taste of this dish. Parsley, thyme, and chives offer a classic, aromatic blend. Don’t hesitate to experiment with other fresh herbs like fragrant rosemary, savory oregano, or sweet basil to customize the flavor to your liking. Adding them at the end preserves their freshness and aroma.
3. The Role of Onion
Using a finely chopped shallot or a sweet yellow onion, fried until beautifully translucent, is crucial. This step gently caramelizes the onion, releasing its natural sugars and infusing a subtle sweetness and depth of flavor into the potatoes. Cook it slowly to avoid burning.
4. Fat for Frying
Unsalted butter provides an unbeatable rich, buttery flavor to your pan-fried potatoes. However, if you prefer, you can use vegetable oil, peanut oil, or olive oil. For a balance of flavor and a higher smoke point, consider using a 50:50 mixture of butter and oil. This helps prevent the butter from burning while still imparting its delicious taste.
5. Optimal Storage and Reheating
Allow any leftover pan-fried potatoes to cool completely to room temperature before storing.
- Refrigerator: Store them in an airtight container, covered with plastic wrap, for up to 2-3 days.
- Freezer: Place the cooled potatoes in an airtight, freezer-safe container or bag and freeze for up to three months. You do not need to thaw them before reheating.
- Reheating: For best results and to regain some crispness, reheat in a skillet with a small amount of butter or oil over medium heat, stirring occasionally. Alternatively, use an Air fryer at 375°F (190°C) for 5-7 minutes, shaking halfway through. A microwave can reheat them quickly, but they will not be as crispy.
6. Nutritional Value
The provided nutritional value is an estimation per portion of these delicious German Bratkartoffeln, designed to give you a general idea of the caloric and macronutrient content.
Nutrition Information
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